BLUEBERRY-VANILLA ICE CREAM PIE
- Active Time : 10 Hour 0 Minutes
- Total Time : 10 Hour 0 Minutes
- Serves : 10
INGREDIENTS
- PAM® Original No-Stick Cooking Spray
- 1 1 pkg = about 1-1/2 cups crumbs pkg (4 oz each) sugar ice cream cones, finely crushed
- 3 tablespoons granulated sugar
- 1/3 cup Fleischmann's® Original-stick, melted
- 2-1/2 cups blueberries
- 1 carton (1.75 qt each) vanilla light ice cream
- Reddi-wip® Original Dairy Whipped Topping
DIRECTIONS
Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Mix cone crumbs, sugar and Fleischmann’s in medium bowl until well blended; press firmly onto bottom and up side of prepared pie plate. Bake 8 minutes. Cool completely on wire rack.
Place 2-1/2 cups blueberries in blender or food processor container; cover. Blend until almost smooth. Place in large bowl. Add ice cream and remaining 1/2 cup blueberries; stir until well blended. Cover. Freeze 30 to 45 minutes, or until mixture mounds easily, stirring occasionally.
Spoon into prepared crust; cover. Freeze 8 hours, or until firm.
Let pie stand at room temperature 15 minutes before cutting into wedges. Top each slice with a serving of Reddi-wip just before serving.